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Pork and broad bean empanadas

Pork and broad bean empanadas


These crisp baked South American specialities make a great portable snack

  • Feeds 8 Feeds 8
  • Ready in 40 minutes

Each serving contains

  • Energy
    638kj 152kcal
  • Fat
    Med 10%
  • Saturates
    Med 19%
  • Sugar
    Low 10%
  • Salt
    Low 10%

% of adult’s reference intake | Carbohydrates per serving : 14g


  • 50g Co-op unsalted butter, cubed
  • 125g Co-op plain flour
  • 1 1/2 tbsp Co-op semi-skimmed milk, plus extra for glazing
  • 100g Co-op British broad beans
  • 150g Co-op British pork loin steak, finely chopped
  • 1/2 tbsp Co-op olive oil
  • 1 red pepper, deseeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 1/4 tsp paprika
  • Zest of 1/2 lemon
  • 2 spring onions, finely chopped
  • Freshly ground black pepper


  1. Preheat the oven to 200°C/fan 180°C/ Gas 6
  2. In a large bowl, rub the butter into the flour with your fingertips until it looks like fine breadcrumbs
  3. Trickle in the milk, and knead gently to form a dough. Chill
  4. Meanwhile, simmer the broad beans for 3-4 mins, drain and roughly chop
  5. Fry the pork in the oil for 3-4 mins, until lightly browned
  6. Add the red pepper and cook for 2 more mins, then add the garlic and cook for another minute
  7. Stir in the beans, paprika, lemon zest, spring onions and some freshly ground black pepper
  8. Add 2 tbsp boiling water, cook for 1 minute then set aside to cool
  9. Roll out the chilled pastry and cut out 8 circles of about 10cm each
  10. Fill the middle of each circle with 2 tsp of the pork mixture
  11. Wet the edges, fold the pastry over and press down to seal
  12. Cut a small slit in the top of each empanada, brush with milk, and cook on a baking tray for 15-20 mins until golden

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